From: Cinelli's Pizzeria & Grill, Oceanside, NY. Yield: 3-4 servings. 1 lb. Barilla Linguine, pre-cooked ½ head escarole, chopped 15 oz. cannellini beans, pre-cooked or canned 2-3 cloves garlic ¼ oz. salt, or to taste ¼ oz. black pepper, or to taste ¼ oz. red crushed pepper, or to taste ½ cup extra virgin olive oil ½ cup chicken stock as needed for garnish, Grana Padano or Reggiano cheese Heat oil in large skillet over medium heat. Saute garlic until golden; hold. Add ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.